Sour Dough Bread for Better Health
Bread is one of the most consumed types of food by humans around the world. It comes in different types and shapes, although most of its preparation methods are based on specific elements: water, flour, yeast, and salt.
Bread may also contain some sugars, fruits, spices (such as raisins, pumpkin, and bananas), vegetables (such as onions), and nuts. There are many ways to prepare bread, which differ from one society to another. But in general, bread is considered a delicious and delicious food, and it has different types, shapes, and flavors.
Sourdough Bread: A Delicious and Nutritious Food
Bread is an important hydrocarbon food; It is an excellent food if it is prepared from good wheat, and if it is baked in healthy ways. Bread has an important nutritional value, as every 100 grams of it gives 279 calories. Light dry bread is considered the best type of bread in terms of digestibility, and extracting the bran from the flour makes the loaf of bread lose the vitamins found in the shell of the wheat grain. Therefore, brown bread from which the bran has not been extracted is considered more beneficial than white bread from which the bran has been extracted only by a small percentage.
Why is Sourdough Bread So Popular?
Recently, we have begun to see a growing and renewed interest in sourdough bread; Hundreds of people develop their own appetizers and apply homemade recipes to this type of baked goods. Although making sourdough bread has become a popular activity, this bread has actually been around for thousands of years; It is arguably the oldest type of leavened bread (or bread that rises due to yeast or other ingredients) on record, and is enjoyed by many cultures around the world.
First, let’s take a closer look at the ingredients and nutritional elements of sourdough bread.
One medium slice of sourdough bread (about 50 grams) contains 85 calories, plus 2 grams of protein; 1 gram of fat; 36 grams of carbohydrates; 1 gram of fiber, less than 1 gram of sugar. Sourdough bread is an excellent source of calcium, potassium, magnesium, folic acid and niacin.
Sourdough bread is also an excellent source of antioxidants. Studies have shown that antioxidants, such as peptides found in sourdough, can reduce the risk of certain types of cancer, signs of aging, or chronic diseases such as rheumatoid arthritis.
Sourdough Bread: Potential Benefits
• Improving General Body Functions
Sourdough bread is particularly rich in nutrients that the body can easily absorb; This is due to the way the lactic acid bacteria in bread interact with these nutrients. These bacteria destroy certain types of acids commonly found in other types of bread, increasing the availability of nutrients such as folic acid, potassium, and magnesium. And for your information; Your body needs folic acid to divide cells and make DNA and other genetic materials.
• Disease Prevention
Lactic acid bacteria are also responsible for higher antioxidants in sourdough bread, compared to other types of bread. It is known that antioxidants protect your cells from damage that causes many serious diseases such as cancer, heart disease, Alzheimer’s disease, and others.
• Reducing Blood Sugar Levels
Eating sourdough bread may help you keep your blood sugar levels more stable than if you eat white bread. The bacteria that help form sourdough also have a unique effect on the starch in bread.
• Improving Digestive Health
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, meaning that the fiber in the bread helps feed the “good” bacteria in your gut. These bacteria are very important for maintaining a stable and healthy digestive system.
Sourdough Bread and Potential Risks
1. Pollution
Many people enjoy making sourdough bread at home. While this process is usually completely safe, it is possible in some cases for a contaminated sourdough starter to develop. To know if the starter is contaminated, it never explodes; Green, pink, orange, or black spots develop on it; And it looks a bit “fluffy”. So ditch your sourdough starter if he exhibits any of these traits.
2. Not Completely Gluten-Free
Although sourdough bread typically contains less gluten, it is not completely gluten-free. People with gluten intolerance may find sourdough easier to digest, but people with celiac disease will likely still experience symptoms if they eat sourdough bread. If you have a gluten intolerance or celiac disease, consult your doctor before adding sourdough bread to your routine.
Conclusion
In conclusion; The sourdough bread trend is very popular among people. It is beneficial to many, especially because it is rich in many important nutrients that improve the body’s functions in general. But it is not without some potential risks such as pollution.
Therefore, talk to your doctor or nutritionist before adopting this type of baked goods in your diet, and if approved, eat it in moderation so that you do not face health problems in terms of weight gain or gluten intolerance.
FAQs
Q: What are the benefits of sourdough bread?
A: Sourdough bread is rich in nutrients that improve the body’s functions in general, and it has been shown to have potential health benefits such as improving digestive health, reducing blood sugar levels, and preventing diseases.
Q: Is sourdough bread gluten-free?
A: Although sourdough bread typically contains less gluten, it is not completely gluten-free. People with gluten intolerance may find sourdough easier to digest, but people with celiac disease will likely still experience symptoms if they eat sourdough bread.
Q: Can I make sourdough bread at home?
A: Yes, you can make sourdough bread at home. However, it is important to follow proper sanitation and handling procedures to avoid contamination and ensure the safety of your sourdough starter.